Goat’s cheese and orange salad with balsamic pearls
Sound the alarms! The official Most Romantic Day of the Year is nearly upon us and if you have a partner then it’s not yet too late to get them a moderately humourous card and flowers / chocolates / cufflinks or whatever [...]
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Garlic and chilli chicken thighs
Due to the unique way the London rental market works (my landlord is putting the rent up), I have to move house. Which means that between now and the end of the month I need to eat or throw away everything I own so I [...]
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Slow cooked shepherd’s pie photographed by Stuart Ovenden
The dark arts of food styling are much whispered about. It’s often assumed that magazines deploy most of B&Q to get their meals looking as scrumptious as they do. The chicken is varnished, the lasagne is blow-torched and the steam [...]
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I bloody love soup. I worried that starting off my new blog with a post about soup might be a bit boring. Who gets excited about soup? I don’t, and soup is one of my favourite things. Meat, vegetable, fish, [...]
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My recent holiday to Spain ended the way all my holidays do, with me packing and repacking my suitcase, trying to work out what clothes and books I can leave behind in order to fit in all the food I’ve bought. Thanks to some judicious suitcase space sharing, I only [...]
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I was going to call this Using Up The Contents Of The Fridge Before I Go Away For Easter Tortilla but then, when I ran through the ingredients I’d pulled from the chill grasp of the vegetable crisper, I realised that at some point this week I’d crossed the line between [...]
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Beetroot, goat’s cheese and bacon salad
The sun is out, the heat is on and I have cast off my jumpers, mufflers, vests, long johns and balaclava. Following this great unveiling my fancy turns to one thing and one thing alone: salad.
It’s a passing phase that arrives with the first warm rays [...]
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Pistachio and cranberry stuffing
Last week Leonard held a Christmas Mull. A bucket of red wine seething with port, brandy, sugar, spices and orange juice was kept at a constant, mouth-melting simmer and, for once, we didn’t accidentally set it on fire.
Because the Mull was a powerful beast, Leonard needed [...]
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So, having made the Pork crackling and peanut brittle, I was left with a chunk of tender roast pork belly, glistening with piggy juice and thickly veined with fat. I had a choice: take it off somewhere quiet and private with a pot of mustard and a good supply [...]
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If there is one certain rule in cooking, it’s that you should never cook something new for a dinner party. Never put yourself through the stress, all the cook books and writers shrewdly advise. Stick to what you know. And this is good advice, but it [...]
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My name is Jassy Davis and I'm a freelance food writer, recipe developer and food stylist. I write for magazines, websites and I'm the co-author of The Contented Calf Cookbook.
You can contact me at gindrinkers@gmail.com
